Sweet Potato and Spinach Curry with Crunchy Chickpeas

 

Sweet Potato and Spinach Curry with Crunchy Chickpeas

  • Serving Serves 4
  • Prepare 30 Minutes Prep Time
  • Cooking 30 Minutes Cook
  • Calories 838 Calories

Sweet and aromatic, our Sweet Potato and Spinach Curry is a fragrant symphony of flavours that is an all-round crowd pleaser.

Tailored to Taste

It’s a lightly spiced blend that’s full of lovely aromas and really makes the most of your tins and some basic vegetables with minimal effort!

Directions

Step 1

Prep it!


Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper. Pat the chickpeas dry with kitchen towel and add to a bowl with the cornstarch and 1 large tsp of the Khulna Bang spices. Stir to coat well, spread out onto the tray and bake for 25-30 minutes until really crispy. Stir round every 10 minutes.

Step 1

Step 2

Spice it!


Meanwhile, heat a large drizzle of olive oil in a frying pan and add the red onion.  Fry for 5 minutes until soft before adding the red pepper and sweet potato. Continue to fry for 5 minutes. 

Stir the rest of the spice blend with 50ml water to a paste. Pour this into the curry pan along with 400g chopped tomatoes. Stir then bring to the boil and simmer over a gentle heat with a lid on for 20-25 minutes or until the sweet potato is cooked through.

Step 2

Step 3

Make it yours!


Prepare the rest of the meal e.g. rice and herbs - *for the figgy rice salad, to three portions of cooked rice, add 3 finely chopped figs, a bunch of chopped fresh parsley, ½ diced red chilli and 1 tbsp lemon juice.

Just before serving, stir in the spinach and cook for a few minutes to wilt the leaves. Serve the curry warm topped with the crunchy chickpeas and any other desired accompaniments. 

Step 3